Mesophilic vs Thermophilic Experiment Taste Test Results

[DoctorCheese]

What difference does the culture used to make cheese have on the final product? The results surprised me! This experiment used the same recipe for making two cheeses, the only difference is the culture I used - one mesophilic and the other thermophilic.

Taste Test Video: https://youtu.be/DfIwhQ0zbcc

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Video of these cheeses being made: https://youtu.be/QsCqB2G77do

Mesophilic cultures like to exist at medium temperatures.
Thermophilic cultures like hotter temperatures.

Cultures used:
Thermophile Aroma Culture B: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus.

MA 11:  Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris

Some music provided by Andrew Ritchie.

[Thewitt]

Did you heat these to the same temp, or did you adjust the temp to the culture?

[DoctorCheese]

I heated them to the same temp. The only difference in protocol was waiting a little longer for the curd to set with the thermophilic cheese.

[Thewitt]

My understanding of the biology is the cultures will not produce at the same rate at the same temp, so acidification should be very different between the two curds.

[DoctorCheese]

My understanding of biology is in concert with your understanding of biology in this stance my good sir. The thermophilic cheese was much less acidic seeming in both texture and taste, so your hypothesis is supported by the results.